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Heat a large pan over medium-high heat. Melt the butter, then add the scallops in a single layer without overcrowding the pan (work in batches if needed)
Season with salt and cook for 2-3 minutes on one side, undisturbed, then flip, salt, and cook for another 2 minutes. The scallops should be crisp, lightly browned, and cooked through (they should be totally opaque). Transfer to a plate
Add in about ¼ pouch of Red Pepper Romesco sauce and the wine. Scrape up any crispy bits leftover from the scallops. Simmer until the sauce reduces slightly, about 2 minutes
Transfer the sauce to a shallow bowl and top with the scallops. Garnish with parsley and chopped hazelnuts